An 18th Century Recipe: Gateaux à la Madeleine

The Poor Print

A recipe provided by Marjory Szuko

To  a pound of Flour, put a pound of Butter, eight Eggs, Yolks and Whites, three quarters of a pound of Sugar Powder, a glass of Water, a little Lemon-peel chopped very fine, and dried Orange-flowers ; work the Paste well together, then cut it into pieces of what bigness you please; bake them, and glaze them with Sugar.
– The Professed Cook by Bernard Clermont, 1776


A 12-cup madeleine tray
2 eggs
100g/3½ oz caster sugar
100g/3½ oz plain flour, plus extra for dusting
1 lemon, juice and zest
1 tsp orange-flower water
¾ tsp baking powder
100g/3½ oz butter, melted and cooled slightly, plus extra for greasing


Preheat the oven to 400˚F, 200˚C, Gas Mark 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

Whisk together the eggs and…

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